Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4 people
A scrumptious low-carb meal packed with flavours and texture. Your family’s next favourite – chicken breasts loaded with broccoli, parmesan, cheddar, and cream cheese. A must-try and a must-have!
Ingredients
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Chicken:
4 chicken breasts
1 teaspoon Italian seasoning optional
1 teaspoon paprika optional
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Filling:
2 cups broccoli florets
1/4 cup bell pepper minced
1/2 cup cheddar cheese or melting cheese of choice
4 ounces cream cheese softened
¼ cup grated Parmesan
2 cloves garlic minced
salt and pepper
How to make Cheesy Broccoli Stuffed Chicken Breasts
Step 1: Chop into little pieces the broccoli florets. Transfer into a microwave-safe bowl and add 2 tbsp water. With a plastic wrap, cover, and microwave for about 2 to 3 minutes on high. Steam or blanch in boiling water on stove-top alternately for a minute.
Step 2: Slice horizontally the chicken breasts with a sharp knife to make a pocket. Don’t stop cutting for about half an inch from the ends and sides.
Step 3: Season the breasts with a bountiful amount of Italian seasoning, garlic powder, paprika, salt, and pepper.
Step 4: Place the steamed broccoli, bell pepper, garlic, cheese, salt, and pepper in a large bowl. Mix well and set aside.
Step 5: Evenly add the mixture into each chicken breast pocket. Use toothpicks to secure the mixture inside the pockets if needed.
Step 6: Prepare the oven. Preheat it to 400 degrees F.
Step 7: In a large cast-iron or oven-safe pan, heat a tbsp oil over medium-high heat. Once hot, cook the chicken breasts for about 2 to 3 minutes on each side or until golden.
Step 8: Using an aluminium foil, cover the pan and place inside the preheated oven and bake for about 15 to 20 minutes or until thoroughly cooked.
Nutrition facts:
Serving: 1chicken breast | Calories: 493kcal | Carbohydrates: 6g | Protein: 57g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 196mg | Sodium: 1133mg | Potassium: 1052mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 55.7mg | Calcium: 242mg | Iron: 1.6mg
Ingredients
- Chicken:
- 4 chicken breasts
- 1 teaspoon Italian seasoning optional
- 1 teaspoon paprika optional
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Filling:
- 2 cups broccoli florets
- 1/4 cup bell pepper minced
- 1/2 cup cheddar cheese or melting cheese of choice
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 cloves garlic minced
- salt and pepper
Instructions
Step 1: Chop into little pieces the broccoli florets. Transfer into a microwave-safe bowl and add 2 tbsp water. With a plastic wrap, cover, and microwave for about 2 to 3 minutes on high. Steam or blanch in boiling water on stove-top alternately for a minute.
Step 2: Slice horizontally the chicken breasts with a sharp knife to make a pocket. Don't stop cutting for about half an inch from the ends and sides.
Step 3: Season the breasts with a bountiful amount of Italian seasoning, garlic powder, paprika, salt, and pepper.
Step 4: Place the steamed broccoli, bell pepper, garlic, cheese, salt, and pepper in a large bowl. Mix well and set aside.
Step 5: Evenly add the mixture into each chicken breast pocket. Use toothpicks to secure the mixture inside the pockets if needed.
Step 6: Prepare the oven. Preheat it to 400 degrees F.
Step 7: In a large cast-iron or oven-safe pan, heat a tbsp oil over medium-high heat. Once hot, cook the chicken breasts for about 2 to 3 minutes on each side or until golden.
Step 8: Using an aluminium foil, cover the pan and place inside the preheated oven and bake for about 15 to 20 minutes or until thoroughly cooked.
